Can you believe it’s already Friday? I can’t wait for the weekend to start, and to spend some (much needed) time outside enjoying the gorgeous fall weather! Which brings me to today’s fall inspired post. I decided to do a twist on the typical butternut squash soup by using sweet potatoes and acorn squash. Intrigued?
I hoped you would be! See, the awesome part about acorn squash, besides how delicious it is, is that once cooked you can eat the skin! So instead of having to worry about peeling a difficult butternut squash (the worst part), all you have to do is roast then blend! So simple.
Paired with sweet potato and a few green apples, you have a serious nutrient power-house on your hands. I’m talking vitamin filled, dietary fiber packed, mineral infused meal. Oh, and it’s also delicious. So delicious, in fact, you’ll forget how healthy it is until you have your fourth bowl (guilty) and then remember it’s ok because you’re doing your body good!
Oh! And I almost forgot about the amazingness happening on top of the soup! Remember the pumpkin seeds from this post? Well, they’ve re-emerged along with some incredible pumpkin croutons (!!) and creamy coconut cream drizzle.
- 1 acorn squash (halved and de-seeded)
- 3 sweet potatoes (peeled and cut into medallions)
- 3 TBS. olive oil
- 2 green apples
- 16 oz vegetable broth
- 4 cups almond milk
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tsp. salt
- A few cracks of ground pepper
- ¼ cup pumpkin seeds (I found mine at Trader Joe's)
- ¼ cup pumpkin croutons (I found mine at Trader Joe's)
- ½ cup coconut cream (I used the heavy kind, but light works as well)
- Preheat the oven to 375. Set aside two large baking sheets lined with parchment paper. Place the sweet potatoes on one, and the squash on the other. Drizzle with olive oil and salt and pepper. Use your hands to massage the oil onto the vegetables. Bake the sweet potatoes for about 20 minutes (or until soft and tender). The acorn squash will need about 35 minutes (or until tender).
- In a food processor, combine all of the ingredients (except the croutons and pumpkin seeds) and pulse together until smooth.
- In a large soup pot, pour the processed mixture and allow to warm over a medium-low heat.
- When ready to serve, simply top with a drizzle of leftover coconut cream, pumpkin seeds, and pumpkin croutons!